Spicy Mexican Street Corn Chicken Rice Bowl
This Spicy Mexican Street Corn Chicken Rice Bowl combines the creamy, zesty flavors of elote with tender chicken and fluffy rice for a satisfying and flavorful meal. Perfect for a quick weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 cup cooked rice
- 1 boneless, skinless chicken breast, cooked and shredded
- 1 ear of corn, grilled or roasted
- 1/4 cup mayonnaise
- 1/4 cup crumbled Cotija cheese
- 1 tablespoon chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional: Hot sauce, for serving
Instructions
- Prepare the rice according to package directions.
- Grill or roast the ear of corn until lightly charred. Let cool slightly, then cut the kernels off the cob.
- In a small bowl, combine the mayonnaise, Cotija cheese, cilantro, chili powder, and cayenne pepper (if using).
- In a bowl, combine the cooked rice, shredded chicken, and corn kernels.
- Drizzle the mayonnaise mixture over the rice, chicken, and corn. Toss to combine.
- Season with salt and pepper to taste.
- Serve immediately with a lime wedge and hot sauce, if desired.
Notes
For a vegetarian option, substitute the chicken with black beans or chickpeas. You can also add other toppings like avocado, pickled onions, or jalapeños.